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It's my conviction that the new year isn't complete without a sweet treat. During a month typically filled with grey skies, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Save the excess in an sealed jar to enjoy as a crunchy snack later on.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Soak the gelatine sheets in a ramekin of cool water. Leave them to soften for roughly 5 mins, until pliable. Afterwards, discard the water and remove remaining moisture. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Turn off the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for several hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, cool entirely, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they are tender and the mixture becomes a bit sticky. Turn off the heat and set aside to cool.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and dig in.